Quick Chicken Noodle Soup

• 2 cups water
• 1 (32-ounce) carton fat-free, lower-sodium chicken broth {Check for Gluten}
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 medium carrot, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 ounces gluten-free fusilli (short twisted spaghetti)
• 2 1/2 cups shredded skinless, boneless rotisserie chicken breast {Check for Gluten}
• 2 tablespoons chopped fresh flat-leaf parsley

1. Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH 5 minutes.
2. While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, carrot, salt, and pepper; saute 3 minutes or until almost tender. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.
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water, chicken broth , olive oil, onion, celery, carrot, salt, freshly ground black pepper, skinless, flatleaf

Taken from www.myrecipes.com/recipe/quick-chicken-noodle-soup-0 (may not work)